Spicy Rice Bowl
84 / 100
1 hr 10 min.
- 0.333 cup vegetable oil
- 3 cloves garlic cloves (peeled)
- 2 onions (chopped)
- 1 green pepper (chopped)
- 2 Celery (chopped)
- 2 Chicken breasts (diced)
- 2 cups Smoked Sausage (sliced)
- 1 ⅔ cups Long grain rice
- 3 cups hot chicken stock
- 36 raw Prawn (de-veined)
Heat the oil in a wok or a cooking pot, add the crushed garlic and the chopped onions, pepper and celery. Fry the vegetables until they begin to brown.
Add the chicken and sausage to the pan and fry for 5 minutes over a hot flame, stirring constantly.
Sprinkle over the spices and salt, add the rice and mix thoroughly. Next, pour in the hot stock and add the tomatoes. Cover and leave to cook for 15 minutes over a low heat. Shell all but 6 of the prawns, leaving those for decoration.
When 15 minutes cooking time has elapsed, place all of the prawns on the rice and cook for a further 20 minutes with the lid on.
To serve, take the wok or cooking pot off the heat and leave to stand for 10 minutes with the lid on before serving hot.